120g mung bean, washed and soaked
overnight and place it in the fridge

4 shallots, thinly sliced.

1 tsp salt

70g icing sugar

3-4 tbsp shallot oil

Topping: 1 egg yolk for glaze

To prepare filling:

1. Wash and drain the soaked mung
beans thoroughly. Using a steamer, steamed at high heat for about 30 mins or
until it cooked. Blend or mashed mung bean till become a paste.

2. Heat a frying pan with
adequate amount of oil, deep fry shallot until they are fragrant and crispy
with deep golden brown colours. Remove the shallot from the frying oil. Do not
discard the oil and use it subsequently as shallot oil.

To prepare skin:1. Combine
skin A ingredients, mix and knead together till smooth, cover with cling film
and rest for 30 minutes. 2. Skin
B: Mix flour and shortening smooth (do not over mix), cover with cling film and
rest for 30 minutes. 3. Divide
skin A and B into 24 portions equally, cover with wet cloth and shape both
skins into balls. 4. Flatten
skin A and place skin B on top, wrap into ball. Roll flat and roll up
like swiss roll. Repeat 2 times and leave to rest for 15 minutes.5. Use
fingertips and press both ends to form a shape, roll skin into thin rounds,
wrap in filling and place onto a baking tray, and glaze with egg yolk.6. Bake
in preheated oven at 200C for 25 minutes till golden brown.